The 2015 James Beard Awards Finalists Announced

The envelope, please: On Tuesday morning, the James Beard Foundation, one of the country’s leading culinary nonprofit organizations, announced the finalists for its annual Restaurant and Chef Awards and Book, Broadcast, and Journalism Awards.

Considered the Oscars of the food world, the 2015 James Beard Awards gala will be hosted by Alton Brown at the Lyric Opera of Chicago on Monday, May 4, while the book and broadcast dinner will hosted by The Chew‘s Carla Hall at Pier Sixty in N.Y.C. You can read a full list of nominees here, but we’ve summarized some of the most highly anticipated races below. Best of luck to the nominees —and may the Beard odds be ever in your favor.

Restaurant and Chef Award

Best New RestaurantA restaurant opened in 2014 that already displays excellence in food, beverage, and service and is likely to have a significant impact on the industry in years to come.
Bâtard, N.Y.C.
Central Provisions, Portland, Maine
Cosme, N.Y.C.
Parachute, ChicagoPetit Trois, Los Angeles
The Progress, San Francisco
Spoon and Stable, Minneapolis

Outstanding ChefA working chef in America whose career has set national industry standards and who has served as an inspiration to other food professionals. Candidates must have been working as chefs for at least the past 5 years.
Michael Anthony, Gramercy Tavern, N.Y.C.
Sean Brock, Husk, Charleston, South Carolina
Suzanne Goin, Lucques, Los Angeles
Donald Link, Herbsaint, New Orleans
Marc Vetri, Vetri, Philadelphia

Outstanding RestaurantA restaurant in the United States that serves as a national standard-bearer for consistent quality and excellence in food, atmosphere, and service. Candidates must have been in operation for at least 10 or more consecutive years.
Blue Hill at Stone Barns, Pocantico Hills, New York
Highlands Bar and Grill, Birmingham, AlabamaMomofuku Noodle Bar, N.Y.C.
Per Se, N.Y.C.The Spotted Pig, N.Y.C.

Outstanding RestaurateurA working restaurateur who sets high national standards in restaurant operations and entrepreneurship. Candidates must have been in the restaurant business for at least 10 years. Candidates must not have been nominated for a James Beard Foundation chef award in the past 10 years.
JoAnn Clevenger, Upperline, New Orleans
Donnie Madia, One Off Hospitality Group, Chicago (Blackbird, Avec, The Publican, and others)
Michael Mina, Mina Group, San Francisco (Michael Mina, RN74, Bourbon Steak, and others)
Cindy Pawlcyn, Napa, California (Mustards Grill, Cindy’s Back Street Kitchen, and Cindy’s Waterfront at the Monterey Bay Aquarium)
Stephen Starr, Starr Restaurants, Philadelphia (The Dandelion, Talula’s Garden, Serpico, and others)

Outstanding ServiceA restaurant that demonstrates high standards of hospitality and service. Candidates must have been in operation for at least the past 5 years.
The Barn at Blackberry Farm, Walland, Tennessee
Marea, N.Y.C.
Quince, San Francisco
Restaurant August, New Orleans
Topolobampo, Chicago

Outstanding Wine ProgramA restaurant that displays and encourages excellence in wine service through a well-presented wine list, a knowledgeable staff, and efforts to educate customers about wine. Candidates must have been in operation for at least 5 years.
A16, San Francisco
Bern’s Steak House, Tampa, Florida
FIG, Charleston, South Carolina
McCrady’s, Charleston, South Carolina
Spago, Beverly Hills, California

Outstanding Wine, Beer, or Spirits ProfessionalA winemaker, brewer, or spirits professional who has had a significant impact on the wine, beer and spirits industry nationwide. Candidates must have been in the profession for at least 5 years.
Sam Calagione, Dogfish Head Craft Brewery, Milton, Delaware
Ron Cooper, Del Maguey Single Village Mezcal, Ranchos de Taos, New Mexico
Ted Lemon, Littorai Wines, Sebastopol, California
Rajat Parr, Mina Group, San Francisco
Harlen Wheatley, Buffalo Trace Distillery, Frankfort, Kentucky

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